Beef Burgundy Stew

If you don’t have leftover beef on hand, brown 1 pound of cubed, stew beef over medium-high heat until nearly cooked through. This will add 5 to 10 minutes to the cooking time.

Serves: 2Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2

Ingredients

1 Tbsp. vegetable oil

2 baby onions, peeled and cut in half

8 oz. small mushrooms, cut in half

¼ tsp. dried oregano

2 cups leftover cooked beef, cubed

¼ cup Burgundy wine

½ cup beef broth

1 Tbsp. tomato paste

1 Tbsp. Worcestershire sauce

⅛ tsp. ground black pepper

2 Tbsp. chopped parsley

Directions

Step 1

Heat the oil in a skillet on medium heat. Add the onions and mushrooms. Stir in the dried oregano. Sauté for about 5 minutes, until the vegetables are softened.

Step 2

Add the beef. Cook for 2 to 3 minutes to heat through.

Step 3

Add the burgundy and beef broth. Stir in the tomato paste, Worcestershire sauce, and black pepper. Bring to a boil. Turn down the heat and simmer for about 5 minutes. Garnish with parsley and serve hot.

Nutrition Information

Amount per serving

Calories

440

Total Fat

26g

Saturated Fat

8g

Cholesterol

100mg

Sodium

420mg

Total Carbohydrate

13g

Dietary Fiber

3g

Sugars

5g

Protein

35g

Recipe Information

Serves: 2

Ingredients

1 Tbsp. vegetable oil

2 baby onions, peeled and cut in half

8 oz. small mushrooms, cut in half

¼ tsp. dried oregano

2 cups leftover cooked beef, cubed

¼ cup Burgundy wine

½ cup beef broth

1 Tbsp. tomato paste

1 Tbsp. Worcestershire sauce

⅛ tsp. ground black pepper

2 Tbsp. chopped parsley

Directions

Step 1

Heat the oil in a skillet on medium heat. Add the onions and mushrooms. Stir in the dried oregano. Sauté for about 5 minutes, until the vegetables are softened.

Step 2

Add the beef. Cook for 2 to 3 minutes to heat through.

Step 3

Add the burgundy and beef broth. Stir in the tomato paste, Worcestershire sauce, and black pepper. Bring to a boil. Turn down the heat and simmer for about 5 minutes. Garnish with parsley and serve hot.